SANS 10330: HACCP for Food Safety
SAPAC ReporterSANS 10330 implements Hazard Analysis and Critical Control Points (HACCP) principles to ensure food safety in processing and catering.
SANS 10330: HACCP for Food Safety
Introduction:
Implements Hazard Analysis and Critical Control Points (HACCP) principles to control food safety hazards.
Key Requirements:
-Identify critical control points in food production.
-Establish critical limits and monitoring procedures.
-Verify and document control measures.
Why It Matters:
Prevents foodborne illnesses by controlling hazards.
How It Applies:
Used in food processing and catering industries.
Recent Updates:
May include new hazard identification methods.
Compliance Tips:
Conduct regular risk assessments and train staff in HACCP.
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